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Cream Cheese Sheet Cake Recipe

Cream Cheese Sheet Cake Recipe photo by Taste of Home

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This tender buttery sheet cake with its fudgy chocolate glaze is a real crowd-pleaser. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third slices.

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Cream Cheese Sheet Cake Recipe

Prep: 20 min. + cooling Bake: 30 min. + cooling

Yield: 24-30 Servings

20 30 50

Ingredients

1 cup plus 2 tablespoons butter, softened
2 packages (3 ounces each) cream cheese, softened
2-1/4 cups sugar
6 eggs
3/4 teaspoon vanilla extract
2-1/4 cups cake flour
FROSTING:
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter, cubed
1/2 cup semisweet chocolate chips

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour until well blended.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. Yield: 24-30 servings.

Nutritional Facts 1 serving (1 piece) equals 250 calories, 13 g fat (8 g saturated fat), 73 mg cholesterol, 125 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Originally published as Cream Cheese Sheet Cake in Taste of Home December/January 2001, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Cream Cheese Sheet Cake

Cream Cheese Sheet Cake

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Reviewed on Apr. 22, 2012 by TKMlc1994

This is one of my favorite recipes. I make it with cake flour or with regular flour and it turns out fine. Best way to eat this is when it's still warm from the oven, yum!

Reviewed on Nov. 04, 2011 by 1275

Okay. This recipe is a little weird though. The cake is a lot like pound cake, very dense. The icing was weird though. The directions were not very clear on that part. My icing turned out really strangely, it was hardly spreadable. I would recommend just frosting it with regular chocolate icing.

Reviewed on May. 20, 2011 by dernhelm

Freeze 45 minutes after frostingâ€”best served chilled!

Reviewed on May. 20, 2011 by dernhelm

"Place in freezer for 45 minutes. Cut in one inch squares and place on a serving tray. Place a frilly or plain toothpick in each piece. Serves a crowd. I liked this served chilled more than room temperature. Either way though. "